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Susan shares, "I've been using this recipe for about 20 years. After the first time I served it to my husband, he latched onto it and claimed it for his own. He made it frequently for holidays and special occasions."

  • 1 4-5 lb. beef rib roast, rolled and tied (Susan prefers bone-in)
  • 1/4 tsp. GROUND ALLSPICE
  • 1/4 tsp. ground BLACK PEPPER
  • 11/2 tsp. salt
  • 1 small onion
  • 2 fresh garlic cloves
  • 8-10 fresh small parsley sprigs

Preheat oven to 200°. With a long, sharp knife, make deep slits in the beef to form pockets of different depths. In a small bowl, combine the SPICES and salt. Cut the onion and garlic into small slivers. Stuff the pockets with pieces of onion, garlic, parsley sprigs and some of the spice mixture. Rub any leftover spices over the outside of the roast. Place on a rack in a roasting pan and cook at 200°, allowing 1 hour per pound. You will have perfect rare roast beef. Opening the oven lengthens the cooking time, so try to just look through the oven door! Add roughly 8-12 minutes per pound for medium rare to medium beef, but it is always best to use a thermometer, as ovens differ. Let the beef rest 10-15 minutes, thinly slice and serve with pan juices.

Prep. time: 15 minutes
Cooking time: 4-5 hours
Serves: 6-10

Nutritional Information:
Servings 10; Serving Size 4 oz. (113g); Calories 230; Calories from fat 110; Total fat 12g; Cholesterol 80mg; Sodium 480mg; Carbohydrate 1g; Dietary Fiber 0g.

Allspice Ground 1 oz. 1/4 cup jar
Mustard Powder Regular .9 oz. 1/4 cup jar
Hungarian Sweet Kulonleges Paprika 1.0 oz. 1/4 cup jar
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar

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